Abstract
Most fish and other aquatic species give rise to products of great economic importance in many countries. The demand for such products has been increasing steadily over the last century and shows no signs of lessening, as fishing and farming actually constitute a basic source of food for all populations of the world.
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Campos, C.A., Gliemmo, M.F., Aubourg, S.P., Velázquez, J.B. (2012). Novel Technologies for the Preservation of Chilled Aquatic Food Products. In: McElhatton, A., do Amaral Sobral, P. (eds) Novel Technologies in Food Science. Integrating Food Science and Engineering Knowledge into the Food Chain, vol 7. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7880-6_13
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